No-churn coconut chocolate chip ice cream

My biggest flex this week is making this homemade chocolate chip coconut ice cream. Honestly, this might even be better than my no-churn cherry ice cream. I seriously love how creamy and nutty this is and ridiculously easy for the summer season. The fridge does all the work for you!

You will need whipping cream, condensed milk for any no-churn recipe. No-churn simply means that you don’t need an ice cream maker to whip this up. Nor do you need butter or eggs. For this ice cream recipe, you will also use chocolate chips, shredded coconut and chopped nuts.

The shredded coconut is baked in the oven for about 4-5 minutes to get toasted coconut. This is much tastier than regular shredded coconut and takes this ice cream recipe to the next level. The cream base of this ice cream is mostly coconut cream in addition to whipping cream. Coconut cream is not to be confused with coconut milk, which is liquid.

You will need a 8 inch square pan or two 8×4 inch loaf pans for this recipe to work out. To incorporate the toppings into the chocolate chip ice cream, add them 2 hours after you have began freezing your ice cream. Freezing your no-churn ice cream for at least 6 hours will give you the best results.

No-churn coconut chocolate chip ice cream

Print

Servings: 6 Prep Time: 6 Hours 15 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

1/2 teaspoon table salt

355ml can condensed milk (about 1 cup)

1/2 tablespoon vanilla extract

2 cups chilled whipping cream

1 cup chilled coconut cream

1 cup semi-sweet or milk chocolate chips

1/2 cup crushed nuts (I used almonds and walnuts)

1/2 cup unsweetened shredded coconut

Instructions

1. Bake the shredded coconut on a lined baking tray for 5 minutes at 350°F/175°C until it becomes mostly browned. Give it a good stir and set aside.
2. Using a hand or stand mixer, beat the vanilla extract, salt and condensed milk.
3. In another bowl, whip the cream and the coconut cream on medium speed until soft peaks form on the surface. Combine this with the condensed milk bowl in step 2.
4. Transfer this to a chilled 8 inch or 9 inch (metal) square pan and smooth out the top. Wrap the top of the pan with cling warp and freeze for 2 hours straight.
5. Then take it out of the freezer, stir in the chocolate chips, shredded coconut and nuts. Continue freezing for another 4-5 hours or overnight.
6. Serve chilled into bowls or into ice cream cones.